PDF(Pubmed)
Abstract：
An innovative iron supplement crucial for treating iron-deficiency anemia was developed in this study. Polysaccharide was extracted from Eucommia ulmoides leaves using a microwave-assisted hot water method, and subsequently, the polysaccharide-iron complex was synthesized through co-thermal synthesis with FeCl3. The physicochemical properties, structure, and thermal stability of the complex were analyzed using FE-SEM, SEC-MALLS, FT-IR, XRD, and DSC techniques. Furthermore, the antioxidant activity of the polysaccharide-iron complex was evaluated through an experiment in vitro. The results revealed that the polysaccharide-iron complex had an iron content of 6.1% and an average particle size of 860.4 nm. The microstructure analysis indicated that the polysaccharide-iron complex possessed a flaky morphology with smooth and compact surfaces. Moreover, the formation of the Fe3+ complex did not alter the structural framework of the polysaccharide; instead, it enhanced the polysaccharide\'s thermal stability. Compared to traditional iron supplements, the E. ulmoides-derived polysaccharide-iron complex demonstrated significant antioxidant activity. Therefore, this novel compound exhibits significant potential as a viable iron supplement.
摘要：
这项研究开发了一种对治疗缺铁性贫血至关重要的创新铁补充剂。采用微波辅助热水法从杜仲叶中提取多糖,随后,通过与FeCl3的共热合成合成多糖-铁配合物。物理化学性质，结构,使用FE-SEM分析了配合物的热稳定性，SEC-MALLS,FT-IR,XRD,和DSC技术。此外，通过体外实验评价多糖-铁复合物的抗氧化活性。结果表明,多糖-铁络合物的铁含量为6.1%,平均粒径为860.4nm。微观结构分析表明，多糖-铁复合物具有片状形貌，表面光滑致密。此外，Fe3+复合物的形成不会改变多糖的结构框架；相反，它增强了多糖的热稳定性。与传统的铁补充剂相比，杜氏酵母衍生的多糖-铁复合物表现出显著的抗氧化活性。因此,这种新型化合物显示出作为可行的铁补充剂的巨大潜力。
